Baked Lemon Cheesecake with Kaffir Lime Yoghurt Sorbet and Tropical Fruits
200g marie biscuits (can substitute for graham crackers)
75g unsalted butter, melted and cooled
600g full-fat cream cheese at room temperature
200g caster sugar
200ml sour cream
3 large free-range eggs
1 tsp vanilla extract
finely grated zest 2 lemon, juice 1
50g plain flour
2 lemons, sliced cross sections
½ cup sugar
½ cup water
Kaffir Lime Yoghurt Sorbet
50g kaffir lime leaves
480g caster sugar
720g full fat greek yoghurt
Kaffir Lime Leaf Dust
30g kaffir lime leave
some passionfruit pulp
1.Turn on ice cream machine to pre-chill.
2.Prepare Kaffir Lime Yoghurt Sorbet: Place caster sugar and 880ml water into a saucepan and stir to dissolve. Add kaffir lime leaves and allow to steep for 20mins over a low heat. Remove from heat and set aside to cool. Strain through a fine sieve and transfer mixture into a medium bowl, add greek yoghurt and whisk together until fully combined.
3.Pour mixture into ice cream machine and churn according to manufacturer’s instructions. Once churned, place sorbet into freezer to set.
4.Prepare kaffir lime dust: Place leaves in dehydrator for 1 hour or until dried. Remove and place into a high speed blender and blitz to a fine powder. Sift through a sieve to discard stalk. Set aside in an airtight container until ready to use.
5.Prepare cheesecake: Blitz biscuits and melted butter in a food processor to form fine crumbs. Pour mixture into the base of a 20cm loose bottomed cake tin in an even layer and pack it in, smoothing it down using the back of a soup spoon. Chill until needed.
6.Mix room temperature cream cheese, caster sugar and soured cream together in a mixing bowl with an electric mixer until smooth. Gently beat in eggs one at a time, add vanilla extract and lemon zest and juice. Mix in flour and whisk until smooth. Spoon mixture over chilled biscuit base, then level the top.
7.Heat oven to 180°C. Bake for 50-60mins until the top is lightly golden and set at edges but the middle still has a good wobble when cheesecake is shaken gently. Leave to cool completely in oven before removing from tin.
8.Prepare candied lemon: Reduce heat of oven to 100°C. Heat sugar and water in a saucepan until sugar dissolves.Add in lemon slices and let it simmer for 20 mins.Remove lemon slices and place onto a lined baking tray. Sprinkle over some caster sugar and place in the oven and dehydrate for 1 hour.
9.To serve, slice a rectangular piece of cheesecake and place onto the base of a plate. Place a quenelle of sorbet on top of cake. Lean a piece of candied lemon on sorbet. Drizzle over a tsp of passionfruit pulp. Sprinkle some kaffir lime leaf dust over sorbet and serve.
text: 若昕 photo: A+E Networks